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“Dulce placer” individual cake

Original recipe by Bruno Couret. Recipe for a 54 cm x 9.5 cm loaf tin, making 15 cakes. Coffee sponge Egg whites - 300 g Sugar - 120 g Egg...

Original recipe by Bruno Couret. Recipe for 4 cakes (16 cm). Praline streusel Butter - 150 g Brown sugar - 150 g Strong flour - 130 g Extra...

Original recipe by Bruno Couret. Ingredients Sugar - 400 g Raspberry purée - 200 g Raspberry flavouring - 40 gotas Trimoline -...

Original recipe by Antonie Santos. Recipe for 50 individual cakes. Genoa sponge with orange Raw almond paste 70% - 265 g Whole eggs - 250 g...

Original recipe by Antonie Santos. Recipe for two desserts, 16 cm in diameter and 4.5 cm high. Rum-soaked grapes Sugar - 50 g Water - 30 g...

Original recipe by Antonie Santos. Recipe for 8 tartlets 15 cl. Streusel Flour - 60 g Sugar - 60 g Butter - 60 g Rub together the cubed...

Original recipe by Antonie Santos. Recipe for around 100 small macarons. Macaron batter Ground almonds (Marcona) - 310 g Icing sugar - 275...